BIOGENIC AMINES PRODUCED BY MICROORGANISM

1. BIOGENIC AMINES PRODUCED BY MICROORGANISM Minggu-3

2. B.A. : Histamine, Tyrramine, Tryptamine, Cadavarine, Putrescine, 2-Phenyl-ethylamine, Spermidine, and Spemine • Health problem : nervous, gastric and intestinal system, and blood presure. • Present in living organism • In Food, Mainly Produced by microbial decarboxyltion of amino acid. • Their physiological mecanism to get energy • Their precursors amino acid and M.O. have enzyme amino acid decarboxlases • B.A. were found cheese, fermented vegetables, meat, and fish products

3. Familia Enterobacteriaceae • Generlly high Decarboxylase Activity (D.A) • Citrobacter freundii and Proteus vulgaris, weaker D.A. species • Enterobacter cloacea and Serratia were high putrescine and cadaverine producers • E. cloacae, E. eogenes, Klesiella oxytoca and Morganella morganii were histamine producers • These M.O. are present in low number, but not correct storage of raw material and uncontrolled fermentation can induce to release their decrboxylase.

4. Lactic acid bacteria (LAB) • LAB are generally considered to be not toxinogenic or phatogenic • But some species can produce BA • Some strain Lactococcus and Leuconostoc are tyramine producers. • Lactobacilli: L. buchneri, L. alimentarius, L. plantarum, L. curvatus, and so on were also tyramine producers • Carnobacterium was observed to produce tyramine • LAB are not produce histamine, diamine (putrescine and cadavarine)

5. Family Micrococcaceae • Histidine decarboxylase activity was observed in some species of genera Micrococcus and Straphylococcus. • S. xylosus and somestrain Kocuria spp.are high histamine producer • S. cornosus and S. piscifermentans can produce Histamine, Cadavarine, Putrescine, and 2-Phenyl-ethylamine. • Staphylococci (used as starter) are not produce histamin but weak tyramine

6. Other microorganism • Yeast, Debariomyces and Candida have high histidine decarboxylase activity than LAB and staphylococci • Some unidentified strain yeast were able produce 2-Phenyl-ethylamine and tyramine. • Gram negative bacteria (pseudomonas) are strong producer BA

7. Proteolitic activity • Was done by microbial and endogenous enzymes • Proteolysis is favoured by the denturation of protein • Production of BA has often been related to the proteolytic activity of M.O. • However, no direct correlation has been found between proteoltic activity of S. xylosus and BA production • High temperature, pH and low salt can acelerate the amino acid accumulation and stimulate amine formation

8. Starter culture • LAB are widely used fermented food industry as starter culture. • Micrococci and/or coagulase-negative staphylococci, inoculated together with LAB, contribute to development flavour as a result of their proteolytic and lipolytic activities. • Produce catalase to protect rencidity and reduce netrates to nitrites, improving colour formation and stability • The starter organism Don’t Form BA • Rapid pH decrease by starter can largerly prevent BA

9. Selected strain L. sakei can reduce BA • L. sakei CTC494 along with proteolytic S. cornosus and S. xylosus reduce total BA content 80-90% with respect to fermented food without starter (Bover-Cid et al., 2001). • In contrast, the use single starter LAB Pediococcus cerevisiae and L. plantarum did not decrease BA (Rice and Koehler, 1976; Buncic et al., 1993) • Slight reduction of tyramine, cadaverine and putrescine was fermented sausages with starter M. carnosus plus L. plantarum and M. carnosus plus L. pentosaceus (Hernandez- et al., 1997). • BA controlling raw fish microbial quality, particularly amine positive bacteria.

10. Chemico-physical factor influencing BA production • pH • Key factor influencing the amino acid decarboxylase • Amine Formation was a physicological mechanism to counteract an acid environment (Koessler, 1928) • Bacterial BA have acid pH optimum (Gale, 1946) • Corelation BA production and decrease pH,evidence • However, amin formation depended on growth of M.O., than growth condition (Yosinaga& Frank,1986) • Acidification MRS broth by glucono-d-lactone decrease amine and cell count (Maijala et al.,1993) • Rapid & sharp reduction pH is known to reduce growth of the amine-positive M.O.

11. Sodium chloride • Rate amine production L. bulgaricus was reduced when salt increased from 0-6% (Chander, 1989) • Henry & Koehler (1986) demonstrate NaCl 3.5- 5.5% could inhibit histamine production • Redox potential • Low redox potential influence to low BA • Aw has corilation with growth and BA • Temperature • Has marked effect formation BA in fishing industries an cheese. • Carnobacterium devergens produce more BA at 25oC than 15oC

12. High temp. (15oC) can favour proteolytic and decarboxylating reaction, increasing BA • Incontrast, low temp. (4oC), putrescine can be produced by psychrotrophic pseudomonas. However lower BA amount were detected in fermented sausage. • Additive • Sugar influence population dinamics, consequently, production BA, because can enhace growth starter culture. • Enterococci develop earlier if sugar not add

13. Bacterial amine oxidase (AO) • AO can oxidase several BA. BA’s inactivated by AO • The potential role of MO involved in food fermenta-tions with AO activity has been inverstigated with aim to prevent or reduce the acumulation of BA • Leuschner et al.(1998) tested in vitro potential amine degradation by many MO isolated from f-food, genera Lactobacillus, Pediococcus, Micrococcus, S. carnosus and Brevibacterium linens. • AO have high activity in high temp. • Highest degradation rate amine waas observed at 37oC. • S. xylosus S81 completely oxidised histamine.